108

Calories

3g

FAT

14g

carbs

6g

protein

Ingredients

3 C (124g) Cinnamon Toast Crunch, blended or crushed, finely
1 scoop (32g) Protein Powder
2 Tbsp (14g) Coconut Flour
6 Tbsp (92g) Liquid Egg Whites, or white from 2 whole eggs
1/4 C (57g) Fat-Free Greek Yogurt, plain
1/2 C (122g) Unsweetened Apple Sauce
2 Tbsp (28g) BN cinnamon crunch cereal nut butter

Directions

Serving Size: 9

Preheat oven to 325 degrees F and spray and donut pan with nonstick cooking spray.
Blend Cinnamon Toast Crunch in a food processor or crush in a Ziploc bag until it reaches a flour-like consistency.
Add remaining dry donut ingredients to a mixing bowl.
Once you’ve mixed all dry ingredients, add Nut butter, Greek yogurt, egg whites, and the apple sauce in gradually. Your batter should be thick but if it’s too thick to spread, add a bit more apple sauce or sticky sweetener like Walden Farms Pancake Syrup.
Add the mixture to the donut pan, making sure to remove excess batter from the pan’s edges.
Bake for 25-28 minutes or until a donut can pass the toothpick test like cake.
 

From the kitchen of: Alena Wood